Baja Street Corn Chicken Tacos

January 10, 2026

Baja Street Corn Chicken Tacos

These Baja Street Corn Chicken Tacos bring together smoky grilled chicken, charred corn, creamy street corn topping, and a bright hit of lime for the kind of meal that feels perfect for a backyard cookout or an easy weekend dinner. Finished with El Jefe Baja Dust, they deliver bold flavor, great texture, and that beachside-meets-BBQ vibe.

They’re fresh, smoky, a little messy in the best way, and exactly the kind of recipe you’ll want to make again as soon as the tortillas are gone.

Why You’ll Love This Recipe

• Smoky grilled chicken with bold Baja flavor
• Street corn topping adds creamy, sweet, charred contrast
• Easy to cook on a grill, smoker, or UDS
• Perfect for weeknight tacos or weekend cookouts
• A great showcase for El Jefe Baja Dust

Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2–3 tbsp El Jefe Baja Dust
• 1 tbsp lime juice

For the Street Corn Topping

• 3 ears corn, husked
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese, crumbled
• 1 tbsp lime juice
• 1/2 tsp El Jefe Baja Dust

For Serving

• 8–10 small tortillas
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Lime wedges
• Optional crema or hot sauce

How to Make Baja Street Corn Chicken Tacos

1. Season the chicken. Pat the chicken thighs dry, then coat with olive oil, lime juice, and El Jefe Baja Dust. Let them sit for 15–30 minutes while the grill heats up.
2. Fire up the grill or smoker. Preheat to medium or medium-high heat. If using a UDS, stabilize in the 250–275°F range for a steady cook and clean smoke.
3. Char the corn. Place the corn directly on the grill and cook, turning as needed, until lightly charred on multiple sides. Remove and let cool slightly.
4. Cook the chicken. Grill the chicken thighs until nicely charred and cooked through, about 5–7 minutes per side depending on thickness, or until they reach 165°F internal temperature. Remove and rest for a few minutes.
5. Make the street corn topping. Cut the corn off the cob and combine with mayonnaise, sour cream, cotija, lime juice, and El Jefe Baja Dust. Mix until creamy and evenly coated.
6. Slice the chicken. Cut the rested chicken into strips or bite-size pieces for easy taco assembly.
7. Warm the tortillas. Toast the tortillas briefly on the grill or in a skillet until soft and lightly charred.
8. Build the tacos. Layer in the sliced chicken, top with the street corn mixture, then finish with red onion, cilantro, and a squeeze of lime.

Serving Suggestions

Serve these tacos with extra lime wedges, chips and salsa, black beans, or a simple rice dish. They’re also great with a drizzle of crema or your favorite hot sauce if you want a little extra kick.

Featured Seasoning

El Jefe Baja Dust brings the smoky, citrusy, Baja-inspired flavor that makes these tacos stand out. It works beautifully on chicken, seafood, vegetables, and anything that needs a bold coastal kick.

Shop El Jefe Baja Dust

If you make this recipe, tag us and let us know how it turned out. For more backyard recipes and coastal-inspired cooks, explore the blog and keep your pantry stocked with El Jefe Baja Dust.